Beans (black, kidney, pinto), canned tomatoes, chili powder, and tortillas make Tex-Mex inspired meals quick to prepare on a weeknight.
202 calories | 26g carbs | 2g fat (0.8g sat fat) | 6g protein | 152mg sodium | 5g fiber | Serves 6
6 corn tortillas
1 (15 ounce) can beans (black, kidney, or red), with liquid
1 (15 ounce) can low sodium diced tomatoes, drained
1 tablespoon chili powder
½ cup cilantro, finely chopped (optional)
Juice of 1 lime
1 cup shredded cheddar cheese
Heat oven to 375 degrees.
Place the tortillas on a baking sheet and bake in the oven for a few minutes, then remove.
In a large bowl, combine beans, tomatoes, chili powder, cilantro (if using), and lime.
Top each tortilla with about ½ cup filling and sprinkle with cheese.
Bake for 5 more minutes until the cheese is melted.
Source: Jackie Schulz